When lining the baking pan, press the foil neatly into the corners, and smooth the bottom and sides. If necessary, brush sides of pan with butter to help foil stay in place.
Recipe information
Yield
makes 16
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line an 8-inch-square baking pan with aluminum foil, leaving an overhang on two sides; butter the foil.
Step 2
Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; heat, stirring frequently, until almost melted. Remove from heat; stir until completely melted.
Step 3
Whisk sugar and salt into chocolate mixture until smooth; whisk in eggs until combined. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if desired.
Step 4
Spread batter evenly in prepared pan. Bake, rotating pan halfway through, until a cake tester inserted into the center comes out with only a few moist crumbs attached, 45 to 50 minutes. Transfer pan to a wire rack to cool completely.
Step 5
Use foil to lift brownie from pan; peel off foil and discard. Cut into 16 squares. Brownies can be stored up to 2 days at room temperature in an airtight container.
